Dr. Lineberry's turkey brine recipe

Apple Cider Turkey Brine


3 oranges, quartered
2/3 cup Kosher salt
2/3 cup sugar
6 quarter-size slices fresh ginger
2 bay leaves
6 whole cloves
1 tsp black peppercorns, coarsely crushed
2 tsp whole allspice berries, coarsely crushed
8 cups unsweetened apple cider or juice


In a 3-4 quart saucepan, put the salt, sugar, ginger, and bay leaves, cloves, peppercorns and allspice. Add 8 cups of cider and stir to combine. Bring to a boil over medium-high heat, stirring until the salt and sugar have dissolved. Boil for 3 minutes and remove from heat. Add 4 cups of ice-cold water and stir. Set aside to cool.

Have ready a large roasting pan large enough to hold the turkey. Place a plastic oven bag inside a second one to create a double thickness; then place these bags inside the roasting pan, open wide. Stuff the open cavity of the turkey with 3 oranges, quartered.

Fold back the top third of the bags, making a collar. Place the turkey inside and stand it upright and then unfold the top of the bag. Pour Apple Cider Brine over the turkey. Add and additional 2 cups of cold water. Twist tie both bags separately, drawing out the air as much as possible. Place the turkey, breast side down in the roasting pan and refrigerate for 12 to 24 hours. Turn the turkey 3 to 4 times while it is brining.

Just prior to roasting, remove the turkey from the brine. Remove oranges and discard. Rinse turkey with cold water and pat dry. Rub entire bird with olive oil and bbq, roast, whatever!